Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates-soy protein isolate complex and its delivery of curcumin

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成果类型：

期刊论文

作者：

Li, Yongyu;Liu, Xiulin;Li, Shengqi;Li, Mengyang;Cheng, Shuiyuan;...

通讯作者：

Fang, Lijuan;Chen, XQ;Wang, YY

作者机构：

[Li, Mengyang; Fang, Lijuan; Chen, Xiaoqiang; Li, Yongyu; Liu, Xiulin; Cao, Wendan; Fang, Tianqi; Li, Shengqi] Hubei Univ Technol, Cooperat Innovat Ctr Ind Fermentat, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Key Lab Fermentat Engn,Minist Educ & Hubei Prov,Mi, Wuhan 430068, Peoples R China.

[Cheng, Shuiyuan] Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wang, Yongyong] Huazhong Univ Sci & Technol, Tongji Hosp, Tongji Med Coll, Dept Thorac Surg, Wuhan 430030, Peoples R China.

通讯机构：

[Fang, LJ; Wang, YY ; Chen, XQ ] H

Hubei Univ Technol, Cooperat Innovat Ctr Ind Fermentat, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Key Lab Fermentat Engn,Minist Educ & Hubei Prov,Mi, Wuhan 430068, Peoples R China.

Huazhong Univ Sci & Technol, Tongji Hosp, Tongji Med Coll, Dept Thorac Surg, Wuhan 430030, Peoples R China.

语种：

英文

关键词：

Curcumin;emulsion;green tea polysaccharide conjugates;soybean protein isolate

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

卷：

期：

页码：

1324-1337

DOI：

10.1111/ijfs.16873

基金类别：

National Natural Science Foundation of China; [31871813]

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Tea processing often generates significant waste, resulting in resource inefficiency. However, extracting green tea polysaccharide conjugate (gTPC) from this waste has shown promising bioactivity. Previous studies have confirmed the emulsifying properties of gTPC. Yet, its use as an emulsifier is limited due to its requirement for high surface activity. The findings revealed that a 0.40 wt% soy protein isolate (SPI) and 0.50 wt% gTPC conjugate required 300 degrees C for complete decomposition, demonstrating the highest stability among other ratios. The Pickering emulsion, using a 0.30 wt% emul...

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Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates-soy protein isolate complex and its delivery of curcumin

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